Chocolate Lasagna Noodles Recipes

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

ULTIMATE HOMEMADE LASAGNA NOODLES RECIPE

Steps:

• Measure out 2 and 1/2 cups of all-purpose flour and pour it all into a large mound on a clean countertop or kitchen work surface.
• At the top of the mound, dig out a large well, using your fingers to push the flour into shape.
• Crack all 4 eggs into the center of the well and use a fork to beat them lightly.
• Once you beat the eggs, use your fingers to slowly fold over the flour into the eggs, filling in the well and mixing everything as you do so.
• Keep doing this until a soft dough has begun to form, and it's springy enough to shape into a ball.
• When you have the right shape, place more flour down onto the kitchen surface, and begin kneading your dough.
• Keep kneading for at least 10 minutes. The dough needs to be elastic and smooth.
• If the dough is too wet, you need to add more flour. If it's much too dry, then consider adding one further egg to the mixture and remixing.
• When you're pleased with your dough's texture, wrap it up in cling wrap. You should let your dough rest at room temperature for half an hour before you start rolling out your fresh lasagne sheets!
• Remove your dough ball from the cling wrap once it's rested for at least half an hour.
• With a sharp knife, slice the dough ball into 6 equally sized pieces.
• Place one piece on a lightly floured kitchen counter and wrap the rest up to keep the remaining dough from drying out.
• Push the dough ball into a flat rectangular shape with both hands.
• Set up your pasta maker on the side and place it onto the widest noodle setting.
• Pass the rectangle of dough through the roller to flatten it.
• Fold the flattened dough over into thirds and pass the rectangle through the roller while it is still on the widest setting.
• Keep repeating and rolling the dough through the pasta maker at least 10 times to flatten it out. You may need to add more flour if things start to get sticky!
• After the tenth attempt, place the pasta maker onto the next setting down from the widest and pass the dough through again.
• Keep putting the setting down a notch and passing the dough through until you've reached the thinnest setting it can be. The result should only be about 1/16 of an inch thick.
• Place your long, thin stretch of dough onto parchment paper and gently slice it into lasagna noodle-sized pieces.
• Repeat until you have no remaining dough left to roll out through your pasta maker!
• Place a large saucepan on the stovetop and bring a large pot of salted water to the boil.
• You also need a large pot of ice-cold water ready on the side (within easy reach!).
• Place individual lasagna sheets into the boiling water and allow them to cook for just 30 seconds.
• Immediately remove the lasagna sheets and place them into the ice-cold water you have waiting.
• Repeat this process until you have no lasagna sheets left to cook.
• Drain the lasagna sheets and give them a quick rinse under the water before transferring them to a baking tray or parchment paper where they can rest until it's time to assemble your homemade lasagna and bake it in the oven!

CHOCOLATE LASAGNA

Steps:

• Preheat oven to 425 degrees with the rack in the upper third of the oven.
• Combine the flour, cocoa, and salt in a bowl and make a well in the center.
• Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
• Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
• Wrap in plastic wrap and let rest for half an hour.
• Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
• Cook two strips at a time in boiling salted water.
• Cook just 20 seconds after the water returns to a boil.
• Plunge the noodles into cold water to stop the cooking.
• When cooled, place on towels in a single layer to drain.
• Combine all filling ingredients (except chocolate) and mix until smooth.
• To assemble: generously butter an 8 x 11 x 2 inch pan.
• Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
• Bake for 20-25 minutes until the top is lightly colored.
• Let the lasagna stand for 10 minutes to solidify, then serve warm.

CHOCOLATE LASAGNA NOODLES

Steps:

• 1. Using a flat mixer: Mix together flour, sugar, & cocoa. Add egg & vanilla.
• 2. Change to dough hook & add Water, just enough to make it hold together without falling apart. Dough will be dry. It will probably not stick to the dough hook. Kneed by hand a little to make it all stick together.
• 3. Roll out to size 4, and cut 27 rectangle shapes.

REAL CHOCOLATE LASAGNA

Steps:

• 1. Find the pan you want to use to assemble the lasagna in. I recommend preparing individual portions if possible, but I used 2 small loaf pans. Using the container you'll be using, trace a pattern for the chocolate "lasagna noodles". You need these to be the exact size/shape of the container so the "noodles" fit without having to break them. I suggest making 3-5 copies of the pattern so you can make multiple noodles at once without having to move them too much.
• 2. Place the chocolate chips in a double boiler or, if you don't have one, I suggest placing a metal bowl(DON'T DARE USE GLASS!!! IT BREAKS! BELIEVE ME!) over a small saucepan with boiling water in it. Just make sure the water won't boil up and hit the bowl. Let the chocolate start to melt, stirring occasionally.
• 3. Meanwhile, place the pattern(s) under some wax paper so you can see it. Spray the wax paper with nonstick cooking spray so the chocolate will be easy to take off once it cools.
• 4. Once the chocolate is melted and smooth, lower the heat to simmer the water but keep it on the burner so you can keep working. Using a spoon, pour some chocolate onto the wax paper within the pattern shape and spread it thin(about 1/4" thick or less). Try to make it exactly the shape of the pattern, adding or taking away chocolate to maintain the desired thickness. Repeat until you have used almost all the chocolate. For me, using the small loaf pans, I made about 10 noodles and kept the rest of the chocolate for later.
• 5. Once you've made all the noodles, carefully slide the wax paper with them on it onto some cookie sheets or trays to put in the freezer. The freezer will help them harden and the cookie sheets/trays will keep them flat like you want.
• 6. Meanwhile prepare the pudding mixes in separate bowls according to the box. For the chocolate pudding, add the espresso powder. This will bring out the chocolate flavor and cut the sweetness a little.
• 7. Using a rubber spatula or a whisk, cut in half the cool whip into each pudding, being careful not to make the whipped cream fall. Keep it fluffy!!!
• 8. By now the noodles should be hardened. If not, just wait a few minutes. If you have to wait a long time, put the pudding in the fridge.
• 9. When the noodles are ready, take them out. Carefully peel them off the wax paper and get ready to assemble your lasagna.
• 10. Start with a few spoonfulls of chocolate pudding on the bottom so the first noodle has something to stick to. Smooth it out and then place the first noodle down in the pan. Then cover with a few spoonfulls of white chocolate pudding, smooth it out, then put another noodle. Follow with a layer of chocolate and alternate until you've reached the top of the pan. I recommend ending with a layer of pudding, not a noodle, to follow the style of normal lasagna. Top with chocolate chips or small chunks of melted chocolate, whatever you had left.
• 11. Freeze the lasagna for a few hours to make it easier to cut and serve. I hope you enjoy this as much as my family did!

CHOCOLATE DESSERT LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
• Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.